Tahitian Vanilla Oil
photo by Mia in Germany
- Ready In:
- 7mins
- Ingredients:
- 2
- Yields:
-
1 cup
ingredients
- 3 whole tahitian vanilla beans (or more for a stronger taste)
- 1 cup grapeseed oil, unflavored
directions
- With the tip of a sharp knife, make a slit down the length of each vanilla bean.
- Spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.
- Pour the oil into a small saucepan and warm it gently over low heat for a few minutes, do not let the oil get too hot-it should be quite warm, but not so hot that you can't dip your finger into the pot.
- Add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.
- Loosely cover the pot with aluminum foil-do not seal tightly-and let the oil steep for about 8 hours, until it is lightly infused with the flavor of vanilla.
- Remove the pods and discard.
- Briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.
- Decant into a jar, seal and refrigerate until needed.
- To use the vanilla oil, first shake the jar vigorously to distribute the seeds. Then measure the amount you need.
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Reviews
-
What an awesome idea. Vanilla flavored oil. I loved it. Quick and really easy to make. It gives a nice subtle flavor. I used this to fry the shrimp for your Tahitian Vanilla Coconut Shrimp. It was excellent. I also used it to fry the chicken the following night, again a lovely addition to that dish. I can see lots of uses for this oil, for stirfrys with chicken, shrimp, beef and vegetables, for frying fritters, plaintains and donuts. I have already made another batch. I will be using it to coat the bbq for our Kona steaks tonight. Kudos an a great recipe Annacia. Made for ZWT7 for the Witchin Kitchen.